Greek Part 3 – Hummus

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I made my first hummus back in 2004. I have to say, over the years I have found what I liked and the ratios for the right consistency. V(an owner of the Bistro I used to work at) liked his hummus with more lemon, very light garlic taste and runny. AS (a good friend and another owner of a restaurant I worked at) liked his hummus really thick and mixed with 2 other beans (kidney and white beans).

Me? I like the silky consistency you get from blending in some roasted red bell peppers and in between runny and thick. ^o^ Some days I do add kidney beans and white beans for a slightly more complex flavour. Meep’s favourite is the following recipe:

You will need:

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1 can of garbanzo beans (chickpeas)

5 garlic cloves

1 lemon (juiced)

2 pieces of roasted bell peppers

2 cups olive oil

1 pinch of cumin

1 1/2 teaspoon tahini

a pinch of salt to taste

Paprika to garnish~

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Blend all ingredients~

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Adjust amount of garlic according to taste – add half the amount and taste then add more if needed. (I use more because Meep likes the kick of raw garlic)

For olive oil – depending on desired consistency, you can add more or less. Stream slowly into blender and stop when you get desired thickness.

Taste it – add salt to taste and blend a bit more.

To serve – drizzle olive oil and sprinkle paprika before serving~

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You can serve as an appetizer by itself with pita or as a side dish to some souvlaki, roast lamb or as a sauce for shawarmas.

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